Jamie's Oven Roasted Vegetables

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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 286.1
  • Total Fat: 15.5 g
  • Cholesterol: 1.1 mg
  • Sodium: 197.8 mg
  • Total Carbs: 45.9 g
  • Dietary Fiber: 6.5 g
  • Protein: 12.0 g

View full nutritional breakdown of Jamie's Oven Roasted Vegetables calories by ingredient
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Introduction

Great for those summer evenings Great for those summer evenings
Number of Servings: 4

Ingredients

    20 Baby Carrots
    1 Medium Onion, peeled and cut into chunks
    4 Baby Red Potatoes, washed and quartered
    12 Medium Mushrooms washed
    12 Asparagus Spears washed (pencil size, about the first 5"
    1 Medium Zuchinni, washed and cut into 1 -1 1/2" chunks
    2 cloves of garlic, pressed or minced
    Olive Oil Cooking Spray, just enough to LIGHTLY coat everything
    Balsamic Vinegar, about 2 Tbsp
    Crazy Salt, to taste
    Black Pepper, to taste
    Dried thyme leaves, about 2 tsp
    2 Tbsp Kraft Three Cheese Parmesan Cheese


Tips

You can switch things up by adding or substituting Sweet Potatoes, Cherry Tomatoes, Acorn Squash... you get the idea


Directions

Pre-Heat Oven to 400F
Once all Vegetables are prepped,(washed and cut) put them in a large mixing bowl. Lightly spray with Olive Oil Cooking Spray and add all seasonings and toss to evenly coat.
Remove the potatoes and place on a Non-Stick Foil Lined Sheet Pan and bake for 15 minutes.
Remove sheet pan from oven (using pot holders) add remaining vegetables and cook 30 more minuted or until all is tender.
Remove from oven (using pot holders) and let cool 5 minutes before serving

Serving Size: Makes 4 Healthy Servings

Number of Servings: 4

Recipe submitted by SparkPeople user JMW65483.

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